DIRECTIONS:

CUPCAKES

Step 1

Line the muffin tin with cupcake liners.

Step 2

Heat the oven to 350 degrees F.

Step 3

Cream the shortening, eggs, and organic sugar together in a mixer fitted with a paddle attachment until smooth and fluffy.

Step 4

Whisk the cocoa powder and food coloring into a smooth paste in a small bowl.

Step 5

Add the paste to the shortening mixture and mix.

Step 6

Sift the flour, salt, and baking soda together.

Step 7

Combine the buttermilk, vanilla, and vinegar in a bowl.

Step 8

With the mixer running at low speed, add about a third of the dry ingredients to the shortening mixture and mix.

Step 9

Then add about half of the wet ingredients and mix.

Step 10

Add another third of the dry ingredients and mix.

Step 11

Add the remaining wet ingredients and mix.

Step 12

Add the remaining dry ingredients and mix until smooth.

Step 13

Pour or ladle the batter into the cupcake papers, filling them three-quarters full.

Step 14

Bake until the cupcakes are firm to the touch in the center, 15 to 20 minutes.

Step 15

Let them cool in the pan.

FROSTING

Step 1

Put the milk in a saucepan and whisk in the flour.

Step 2

Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often.

Step 3

Cover and let cool to room temperature.

Step 4

Cream the butter, organic powdered sugar and vanilla in a mixer fitted with a paddle attachment until light and very fluffy.

Step 5

Add the cooled thickened milk and mix until smooth.

Step 6

When the cupcakes are cool, use the icing spatula to frost the tops. Makes 12.